Impress your guests with this kosher – and very tasty – alternative to Quiche Lorraine. The flaky crust is no-fuss, while the smoked sprats slathered in Dijon mustard and season with dill, cream, and eggs make every bite exquisite.

Recipe by Danit Solomon, Photo and Styling by Yehuda Solomon

Servings: 1 quiche (26 cm in diameter)

Preparation Time: 30 minutes

Ingredients:
For the crust:
90 grams of Tnuva Butter at room temperature
1 level tbs. white sugar
¾ tsp. salt
2 large egg yolks
1 ½ cups minus 1 tbs. (180 grams) flour
2 tbs. cold water
1 egg white

For the filling:
140 grams (after draining) of small, smoked sprats in oil
2 tbs. smooth Dijon mustard
1 brimming tbs. of dill
1 carton of sour cream
100 ml. (1/2 cup minus 2 tbs.) whipping cream
4 whole, large eggs
1 large egg white
Salt and pepper to taste

Instructions:
1. Start with the crust. Whisk together the butter, sugar, and salt until smooth. Add the egg yolks and continue to whisk until the yolks have been fully enveloped into the mixture. Add the flour and the cold water and mix together with a spoon until the dough is flaky. Then mix by hand until the batter is just smooth. Roll out into a flat disc, cover with plastic wrap and cool for at least two hours (up to 24 hours).

2. About half an hour before rolling out the dough, take it out of the fridge to soften. Grease a pie pan, and slightly flour its bottom and sides. Roll out the dough between two baking sheets into a circle that’s big enough to cover the bottom and sides of the pan. Remove the top baking sheet, pick up the bottom sheet and flip the dough into the pan. Carefully remove the baking sheet and lightly press the dough into the pan. If the dough rips you can use the extra dough spilling over the side of the pan to repair it. Roll a rolling pin over the sides of the pan to take off whatever extra dough is left.

3. Stab all around the bottom of the crust with a fork and brush with whipped egg white. Place the crust in the fridge for between 30-60 min.

4. Drain the sprats thoroughly and remove the tails. Mix the mustard with the dill in a bowl. In a separate bowl, whisk together the sour cream and the whipping cream into a smooth blend. Add the eggs and egg white and continue to whisk. Season with salt and pepper. Preheat the oven to 200 degrees Celsius. Cover the oven tray with aluminum to catch any excess oil from the quiche, and place in the middle of the oven.

5. Take the pie crust out of the oven. Arrange the sprats in two compact circles on the bottom of the crust. Then coat the sprats with the mustard and dill mixture, and pour the egg and cream mixture on top. Carefully and slowly (so as not to spill the filling) transfer the pie to the aluminum-covered baking tray. Close the oven door, then turn the heat down to 160 degrees Celsius, and cook until the filling becomes golden and its center is almost stable. Cool for at least 10 minutes before serving.